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–+ servings

Arnaki me Bamies — Lamb with Okra

This is a dish of pure Greek summer — tender pieces of lamb braised with fresh okra in a tomato sauce fragrant with olive oil and a whisper of cinnamon.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 445kcal

Ingredients

  • 2 lbs bone-in lamb neck or shoulder
  • 1 lb fresh okra caps trimmed (do not cut into pods)
  • 1 can (14 oz) crushed tomatoes
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup white wine
  • 1 tsp ground cinnamon
  • Salt pepper, red wine vinegar
  • Fresh parsley

Instructions

  • Spread okra in a single layer on a baking sheet. Toss with a little oil, vinegar, and salt. Roast at 400F (200C) for 15 minutes — this pre-cooking step prevents them from becoming slimy.
  • Brown lamb in olive oil in a large pot over high heat. Remove.
  • Saute onion until soft. Add garlic, cinnamon. Deglaze with wine. Add tomatoes.
  • Return lamb, cover and simmer 1.5 hours on low. Add pre-roasted okra in the last 20 minutes.
  • Simmer uncovered 15-20 minutes until sauce thickens and okra is tender. Scatter parsley and serve.

Nutrition

Serving: 1serving | Calories: 445kcal | Protein: 36g | Fat: 28g | Fiber: 4g
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